Semseg

This is a dish my mom has been making for me and my brothers  since we were little kids.  She says she made it when she had ground beef left-over from  kebab or mantuh.  We loved it because it was fried and we didn’t eat too many fried things growing up.  Try this and let your inner child come out.  

Ingredients:

1 lb. lean ground beef

1 package of La Saltena dough (the one for frying)

1 small onion finely chopped 

1/4 cup canola oil, plus more for frying

1 tsp. salt

1 tsp. pepper

1 tsp. Aleppo pepper

Directions:  

Remove dough from the freezer to thaw.

Mix ground beef, chopped onion, salt and peppers in a bowl.  Be sure not to over mix.  

Take some of the meat mixture (about 1 heaping tbs.) and place it in the dough.  Spread the meat out in a thin, even layer, leaving about 1/4 inch border.  Then with the outer edges of the dough make little folds inward all around to seal the edges.  

Heat the oil over high heat in a Dutch oven until it begins to shimmer.  

Fry the semseg (2-3 semsegs at a time) meat side down and dough side up and then turn over until you get a nice golden brown color (3-5 minutes total).  Remove with a spider and drain on a paper towel lined sheet try.  

Serve with your favorite salad for a complete meal.  I personally like to eat my semseg with ketchup and Tabasco whereas my boyfriend likes to eat it with a squeeze of fresh lemon juice.  Either way,  enjoy!